11HY017 Standard Meat Yield Tests in Turkey Processing
Transcription
11HY017 Standard Meat Yield Tests in Turkey Processing
INFO SHEET Standard Meat Yield Tests in Turkey Processing Plants [email protected] www.hybridturkeys.com Standard Meat Yield Tests in Turkey Processing Plants Introduction Background Carcass yield and part yield are the two most important variables in a fully integrated turkey company. Even small changes can significantly impact a company’s profit/loss position (see Hybrid Info Sheet—Breast Meat Yield in Commercial Turkeys: Utilizing the Genetic Resource). Much time and capital are expended measuring carcass or part yield, providing information to make management decisions. The very nature of a highly efficient turkey processing facility makes it extremely difficult to measure yield on the production line with sufficient accuracy to evaluate even the most influential factors. Hahn & Spindler (2002) published a detailed Method of Dissection of Turkey Carcasses, but the procedure is too meticulous for use with large numbers of birds. Their report describes exact cuts in precise detail but requires 12 to 15 minutes per bird to produce 25 pieces from a single carcass. Currently, there is interest in a uniform meat yield test that might facilitate the comparison of yield results between plants and companies. The need for a standardized yield evaluation may be justified in several ways within the global turkey industry. When companies wish to compare yields between plants or facilities they often find differences in methodology or technique that add undesirable variation to the data making it difficult to compare results from one location to another. There is also a desire for some universal bench marking resource that could receive data from plants and provide anonymous comparisons between companies or geographic locations. In such a production environment, the proven method for studying important, but highly variable traits is through the use of a regimented statistical process control system (SPC). SPC is a quality control concept incorporated into the Six Sigma philosophy and is used for monitoring, controlling, and improving a process through statistical analysis. The four basic steps in any SPC system are: 1. Measure attributes of the process 2. Characterize/minimize the variance Larger data sets from uniform yield tests may also add more credibility and confidence to the yield information. This discussion offers the basis for such a program by providing a description for a universal method of separating a turkey carcass for part weights and meat yield evaluation. 3. Track the process 4. Improve the process Without a SPC system in place, many companies try to improve by making random changes in their operations. The danger here is that there is no benchmark or standard against which the process can be compared and evaluated for its effectiveness. The intent of this article is to describe a simplified standard measurement system for the collection of carcass and part yield in turkey processing plants. By adopting such a procedure, integrated turkey companies will more accurately measure the two most important variables in their operation and develop a knowledge base that will lead to better management decisions. INFO SHEET | Standard Meat Yield Tests in Turkey Processing Plants | 2 Standard Meat Yield Tests in Turkey Processing Plants Scope Boning Carcass Weight The purpose of this yield evaluation is to compare the muscle yield of carcasses on a routine basis. Although the yield information may be used in a variety of ways, the objective is to simulate production standards on the boning line, not to obtain absolute perfection by scraping the bones to remove every gram of muscle tissue. There may be a need for an extensive evaluation occasionally but this procedure is intended to simulate effective and efficient boning yields. Consequently, it is recommended that this evaluation be conducted away from the production line in the processing plant (off line). Set aside an area within the processing facility where the yield evaluation can take place without interrupting critical work flow on the production lines. From a designated sample of birds, or at random from the exit end of the chiller, select the appropriate number of carcasses for boning evaluation. Only complete, wholesome carcasses should be chosen eliminating the need to estimate the weight of missing carcass parts. Carcasses with skin tears, trims or bruises should be overlooked as well, since these usually Fig. 1: Chilled Carcass result in extra moisture loss or gain during the chilling process adding more variation to the sum of the boned parts. It may be tempting to specify 25 cuts per carcass, to generate marketable pieces. However, the process becomes tedious and time consuming requiring 12 to 15 minutes per bird (i.e. 4-5 birds/hr). Extensive boning also requires that the designated personnel be proficient at each and every cut to maintain uniformity in even the smaller pieces. A much better approach has been to limit cuts to a minimum meaningful number, extracting only those larger pieces that hold economic value and thereby reducing the number of cuts required. Holding the number of weighed parts to 9 or 10 will also reduce the time necessary to cut up each carcass. This allows one person to evaluate each bird in 3 to 4 minutes (15- 20 birds/hr). Production staff, quality assurance and accounting personnel should all agree on the information required before a yield evaluation procedure can be established. The ultimate goal with this yield evaluation is to generate accurate numbers with which to make confident decisions about processes, procedures, nutrition programs and market age. Therefore, establishing a valid test that can be conducted on a routine basis with confidence and repeatability is crucial based upon the investment of allocated resources. Storing chilled carcasses for more than a few hours may also alter the moisture content of sample carcasses. Chilled carcasses may lose moisture to drip loss if held for an extended period post chilling. Storage time should be a factor in comparing yield of freshly chilled carcasses to the yield of carcasses stored overnight then evaluated the next day. Consideration is also required when comparing data from air chilled versus water chilled carcasses. Water chilling may increase carcass weight by as much as 6% while air chilled carcasses may lose 1% of their total weight during the process. Percent breast meat yield may appear lower on water chilled carcasses since the initial carcass weight increases by about 6% from added water. Actual breast meat weight should not be affected. Prior to obtaining an initial carcass weight, remove the neck, if not removed before chilling. Remove excess water from the cavity by holding the carcass, legs down, and shaking it. It may also be positioned upright within the storage vat prior to boning, allowing excess water to drain before evaluation. The starting point of reference for this test becomes a CWOG (chilled carcass without giblets, Fig. 1). INFO SHEET | Standard Meat Yield Tests in Turkey Processing Plants | 3 Standard Meat Yield Tests in Turkey Processing Plants Removing Parts Orientation of the carcass for boning may differ between plants, or between the production line and the designated boning station. Some carcasses are held upright on a cone positioned within the carcass cavity such that the wings are on top and the legs hanging down. Other methods include hanging the carcass from a shackle by the hocks with the breast and wings extending Fig. 2: Parts tub downward. Either method is equally precise but the position of the carcass usually dictates the order that parts are removed. The parts of each carcass to be evaluated should be removed and placed within a storage tub (Fig. 2). Also include any identifying tag or band, until the parts can be weighed individually and recorded. A tare weight should be obtained for each tub prior to weighing to expedite data recording. Recording individual part weights may be automated within some facilities by connecting a PC to the scale (Fig. 3). The entire procedure can be streamlined even more by inserting a load cell and interfacing a computer with the boning apparatus. Fig. 3: PC & Scale This equipment makes it possible to retrieve data efficiently during the removal of parts. It also eliminates the need to stop and weigh parts on a separate scale and the need to record data manually then enter the data into a computer by hand. At least one such apparatus, the Standard Yield Measurement System, is commercially available and information is available online. Cone Deboning Place the drained carcass on the cone with the wings up and the legs down. Remove any identification tag or band from the carcass and place it in the tub that will hold the parts as they are removed. Remember to obtain a tare weight for the tub if it will be used to weigh parts. Back Saddle Some plants will remove the entire back saddle and bone it separately on an adjacent table or simply weigh the back saddle and return it to production while concentrating solely on the front saddle and white meat yield. If parts of the back saddle are to be evaluated, the tail may be removed or omitted, leaving it attached to the back. Continue to separate the back saddle, by removing the drums (Fig. 4). First cut the skin between Fig. 4: Drumstick the ribs and the thigh, then dislocate the thigh from the pelvis. Separate the drum from the thigh and set the drum aside. Repeat this procedure for the opposing leg. In most instances, a weight for boneless skinless thigh meat will not be required. This simplifies the process and accelerates the procedure by allowing the whole thigh to be removed intact. If a measurement for boneless, skinless thigh meat is required the following process should be used. Score the thigh skin on the back of the carcass then remove the skin from each thigh. Remove the femoral bone from each thigh (Fig. 5) then Fig. 5: Thigh bone cut the thigh meat from the carcass being careful to include all of the tensor and sartorius muscles (dark oyster) from the dorsal side of the pelvis. Repeat for the other side. Finally, separate the pelvis and lower back from the front saddle by scoring the muscles with a knife then lifting the caudal end of the pelvis away from the cone to dislocate the vertebra. Place the pelvis along with the other parts into a tub for weighing. This step may also be considered optional and can be omitted if separate weights for the back and pelvis are not required, leaving the frame intact. INFO SHEET | Standard Meat Yield Tests in Turkey Processing Plants | 4 Standard Meat Yield Tests in Turkey Processing Plants Front Saddle While the front half of the bird remains on the cone, remove each wing and set it aside (Fig. 6). Next, score the breast skin between the neck and wing socket then along each side of the carcass near the ribs. Pull or cut the breast skin away from the carcass and place it aside for weighing (Fig. 7). Fig. 10: Weighing parts Sum of the Parts Using this procedure will provide weights for the following list of parts: Fig. 6: Wing Fig. 7: Breast Skin The breast lobes will be removed next, mimicking as closely as possible, cuts on the production line in the plant. Remove the major breast muscles (Fig. 8) exposing the tenderloins that lie against the sternum. Now detach the connective tendon at the large end of both tenderloins and pull or cut these muscles away from the breast bone by pulling downward (Fig 9). 1CWOG or Sum of the Parts 2Wings 3Breast Skin 4Boneless skinless breast meat 5 Tenderloins 6 Scapulas (optional) 7Thighs 8Drums 9 Frame At times, special circumstances may require that additional cuts or trims need to be performed allowing meat weighed during this evaluation to re-enter the product flow within first or second processing. Accommodating the production staff by including these cuts will help streamline the utilization of meat after the yield test. Fig. 8: Breast Muscle Fig. 9: Tenderloin If the scapula is to be removed and weighed, it can be removed from both sides of the back at this time. The remaining frame including back, ribs, and sternum can be weighed to provide the sum of all parts (Fig. 10) or discarded and its weight estimated as the residual of the original carcass weight. INFO SHEET | Standard Meat Yield Tests in Turkey Processing Plants | 5 Standard Meat Yield Tests in Turkey Processing Plants Shackle Deboning Boning carcasses from a shackle rather than a cone can be just as efficient but requires that the order of part removal be rearranged to facilitate restraining the carcass during the process (Fig. 11). Establishing a standard procedure and reviewing it on a routine basis will enhance the accuracy of the process by Fig. 11: On a Shackle ensuring repeatability between tests performed on different days or by different people. References Hahn, G. and Spindler, M. (2002). Method of Dissection of Turkey Carcasses. World’s Poultry Science Journal, Vol. 58, page 179-197. Hybrid info sheet: Breast Meat Yield in Commercial Turkeys: Utilizing the Genetic Resource. Data Quality As with any task, reviewing procedures often and cross training staff members can help ensure the consistent and efficient production of yield information. Photographs or video clips of this procedure are often beneficial for personnel to review frequently and make it easier to train new employees when the need arises Fig. 12: Photo record (Fig. 12). Always remember that many people rely on this yield information to make financial decisions. Make every effort to generate good quality data, check it often for accuracy and use it frequently to make sound business decisions. © Hybrid Turkeys Unless otherwise specified, the information provided here is the property of Hybrid Turkeys. Before reproducing or publishing this material in any manner, please obtain approval by contacting the Hybrid Turkeys’ head office in Kitchener, Ontario, Canada. [email protected] www.hybridturkeys.com INFO SHEET | Standard Meat Yield Tests in Turkey Processing Plants | 6